- Time: Preparation : 10 minutes Cooking : 1 hour Refrigeration : 12 hours
- Servings: 4
- Complexity: Easy
175 ml (about 2/3 cup) pumpkin purée
100 ml (about 3/8 cup) 15% country-style cream
75 ml (5 tbsp) maple syrup
75 ml (5 tbsp) brown sugar
2 ml (1/2 tsp) maple extract
1- Preheat oven to 375°F.
2- Beat the egg and fold in the pumpkin purée followed by the cream. Add the maple syrup, brown sugar and then the maple extract; mix well.
3- Divide the custard into four custard cups lined with plastic wrap. Place them in an oven-proof dish and fill the dish with hot water to the rims of the custard cups. Cook in the oven for 1 hour and then, cool to room temperature. Refrigerate for at least 12 hours and serve.